Reservations for 1—6 guests

Please note that online bookings are limited. If your reservation date is unavailable online, please phone us on 1800 436 797 or email landscape@landscaperestaurant.com.au to enquire about availability.

Inspired by the island

Landscape Restaurant & Grill creates unforgettable dining experiences in the heart of Hobart’s Hunter Street waterfront precinct. Our love for the exquisite produce of our island home has inspired our goal: to constantly push the benchmark for premium dining in Tasmania. Adding to the unique quality of our dishes is the unrivalled environment in which they’re served – the historic walls of the IXL jam factory, surrounded by the iconic art of John Glover.

Land, water and colour

Much of the inspiration for Landscape came from the artworks of John Glover – striking, unforgettable paintings that capture the life and beauty of the young Tasmanian colony in the 19th century. Today the John Glover Prize is an annual award that celebrates contemporary landscape paintings, and a selection of these prize-winning artworks are installed in the Private Dining Room in Landscape.

Our wine.

The wine list at Landscape is curated by Louis Kesur, our sommelier. He makes sure that old world, new world and emerging niche wines are ever-present and always available. Beyond our wines, we offer an extensive collection of spirits, boutique beer, whiskey, cognac and top shelf options. We consider the experience of our drinks to be as important as the range we offer, which is why Janine Thorel, our Maître D’, offers subtle and attentive service to every table.

A premium take on private dining.

At Landscape we believe dining isn’t just about food; that’s why we aim to create an experience that delights every sense, from our curated art to our musical collaborations with the Tasmanian Symphony Orchestra. We also offer our guests the option of dining at the Chef’s Table, a space that allows larger groups to enjoy a private, personalised dining experience in the company of selected Glover Prize-winning artworks.

Our team

Executive Chef Oli Mellers is a born and raised Tasmanian with a passion for creating elegant, unforgettable food. His style has been influenced by his years working in Michelin-starred European restaurants under chefs such as Gordon Ramsay, Heston Blumenthal and Jason Atherton. At Landscape he collaborates with Hugh Whitehouse to offer a simple and sophisticated menu that showcases their world-class expertise alongside the premium nature of our outstanding ingredients.

Produce with provenance.

We proudly take advantage of the world-class local ingredients that Tasmania and Australia produces. Here are some of our friends and suppliers who provide us with the exquisite produce that ends up on our tables.

Latest news

A Night of Indulgence | Wagyu Beef & Bordeaux Wines

Experience a night of pure indulgence at Landscape Restaurant & Grill with an exclusively curated five course set menu by Executive Chef Oli Mellers of succulent Robbins Island Tasmanian Wagyu paired with the finest Bordeaux wines.

7pm, Friday 1st September 2017

$300 PER PERSON

ONLY 20 SEATS AVAILABLE

BOOK TODAY VIA 1800 436 797

Full payment required at time of booking

June 16 2017

Exclusive Yamazaki Dining Experience Hosted by Brendon Rogers

We have been fortunate to source one bottle of the rare and highly regarded YamazakiSingle Malt Sherry Cask Whisky and we’d like to share it with you.

Experience a selection of fine Japanese whiskies over a four course dining experience curated by Executive Chef Oli Mellers and hosted by Premium Spirit Brand Ambassador for House of Suntory, Brendon Rogers.

6:30PM, THURSDAY 6TH JULY

$250 PER PERSON

ONLY 20 SEATS AVAILABLE

BOOK TODAY VIA 1800 436 797

April 21 2017

Mother’s Day Lunch

After all she’s done for you, Mother’s Day is your opportunity to make her feel loved. Lunch at Landscape should do it.

Landscape Restaurant & Grill

Landscape Restaurant & Grill is now open on Hobart’s waterfront within the original sandstone and timber fabric of the 1830s IXL building. It is centred upon a selection of premium Tasmanian and Australian steaks as well as seafood of the closest provenance, cooked predominantly on the wood-fired Asado Grill. It is a modern, dark space, surrounded by the iconic art of John Glover, with a simple and sophisticated menu.

Oli, Janine and the team look forward to welcoming you and your guests to Landscape for an unforgettable dining experience.

Landscape is open from 6pm daily for dinner. Reserve your table by phoning 1800 436 797 or use the booking functionality at top of page.

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Oli Mellers
Executive Chef

The son of a Tasmanian chef, Oli was born and raised right here in Hobart. After completing his apprenticeship he moved to the UK, where he became Sous Chef at the famous Lords Cricket Ground. Here he learned how to cater for thousands of guests and manage teams of chefs, as well as discovering the joys of classical French and English cooking.

During his time in the UK he worked for Gordon Ramsay at Maze and Heston Blumenthal at The Fat Duck, as well as other Michelin-starred restaurants. Now back in Hobart where it all began, Oli is passionate about sharing his love for fine food and the skills he’s learned with Tasmanian diners.

Janine Thorel
Maître D’

Having worked in some of the world’s finest restaurants over the last ten years, Janine has now brought her expertise, experience and passion for premium dining to Landscape. She makes sure that every one of our guests leaves totally delighted, and that our food, wine and service all work seamlessly together to create an unforgettable experience.

Nathaniel Embrey
Executive Sous Chef

After completing his apprenticeship under Xavier Mouche (who was formally the Chef to the Sultan of Brunei’s yacht fleet), Nathaniel soon took over the galley of a World Heritage Cruise luxury ship on the Gordon River, on the West Coast of Tasmania. Since then he’s worked alongside some of Australia’s best chefs in Ezard and Vue De Monde in Melbourne, as well as heading up his own restaurant on Tasmania’s east coast.

Formerly the Executive Chef at Saffire, Tasmania’s award-winning luxury resort, Hugh now brings his passion for fresh, natural produce and wine to Landscape. Before leading the team at Saffire he learnt the intricacies of classic French cooking under some of Europe’s greatest chefs at the top-ranking Dolder Grand in Zurich and the Chewton Glen in England. Hugh then returned to Sydney and put restaurants such as Milsons, Jaspers and Darley’s on the culinary map. At Landscape he assists Oli in overseeing the menu and making sure that only the freshest, highest quality and most seasonal produce is used in every dish. He has also brought his years of expertise in wine matching to Landscape by consulting extensively on the wine list.

Privacy Policy

Landscape Restaurant & Grill – as part of the Federal Group Tasmania – operates in the tourism and leisure industry and is recognised as Tasmania’s leading tourism, entertainment, accommodation and gambling services provider.

Protecting your privacy and the confidentiality of your personal information is fundamental to the way The Federal Group does business.

Our Privacy Policy explains how The Federal Group will manage and protect your personal information.
Many of our operations allow you to interact with us anonymously, such as our bar, dining, entertainment, retail, tourism, conference and gaming facilities.

Your personal information is only collected with your consent during the course of providing you with certain goods or services which you request. Examples of personal information may include your name, address, contact details, credit card details, government issued photo identification reference number, video footage or information about your opinions and what you like.

The Federal Group is bound by the Privacy Act and the 13 Australian Privacy Principles (APPs) set out in that Act. The APPs regulate the way we must handle personal information.
We are committed to protecting your personal information and believe that our Privacy Policy represents industry best practice.